Fish Fingers, Kids Love Them
Fiona tested this recipe on her parents, who, quite sensibly, think normal fish fingers are revolting, and even they thought these home-made ones were absolutely delicious! Like the Chicken Nuggets the coating is a gluten-free, baked polenta crust that has the same golden, crispy appeal but no fat or additives. We have included optional turmeric in the ingredients if you want to give the coating a more lurid colour akin to frozen ones. Buy undyed haddock to avoid the artificial colours used to turn the dyed smoked haddock bright yellow, or use unsmoked haddock, which is less salty, or any other firm-fleshed fish. Serve with Sweet Potato Wedges, Big Baked Beans or canned baked beans and broccoli or peas.
4oog (14oz) skinned, undyed, smoked haddock fillet, cut into strips or ‘fingers’
FOR THE BATTER
200g (7oz) instant (pre-cooked) polenta flour
210ml (7f1 oz) water
4 eggs, beaten
2 tsp onion salt, or sea salt (or 1.5 tsp if using smoked haddock, as it is already quite salty)
4 tbsp sesame seeds (optional)
2 tsp ground turmeric (optional)
1 Preheat the oven to 200°C/400°F/Gas 6. Line a baking tray with greaseproof paper (the batter tends to stick to an oiled tin).
2 Mix together all the batter ingredients in a bowl until smooth. Drop the fish fingers, one at a time, into the batter and spoon the mixture over the fish to coat evenly. Place on the baking tray and cook for io minutes, so that the coating is crisp and golden and the fish flakes easily.
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Posted by dodo in Diet Recipes, Gluten Free Diet | 5 Comments »


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